Mango ginger (Curcuma amada) is an under-used spice yet it has both medicinal and culinary benefits. The rhizomes (roots) are very similar to ginger, are yellow inside with a lighter colour on the outside, and they have the smell and taste of raw mango. Mango ginger grows very well in the tropics and here in the Seychelles, at the Heritage Garden, an initial rhizome we put in the ground a couple of years ago has borne much fruit roots.
Below are a few ways it has been used:
- For pickles, chutneys, preserves, candy, sauce and salad and in meat and other culinary preparations. There’s a nice recipe for a pickle here: http://www.akshayapaatram.com/2007/07/and-it-is.html
- The root is used for medicinal purposes as an appetizer, antipyretic, aphrodisiac (!) and laxative. It is used for itching, skin diseases, bronchitis, asthma, cough and inflammation due to injuries. Crushed roots are applied over contusions, sprains and bruises for rapid healing. This website has a list of medicinal uses http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 (*Always ask for medical and other expert advice before using herbal remedies)